This pumpkin sheet cake with cream cheese frosting is a dreamy, moist, and perfectly spiced fall dessert that combines ease with elegance. Whether you’re hosting a family gathering or simply craving something sweet on a chilly evening, this recipe delivers that comforting, festive flavor we all love during autumn.
Whether you’re hosting a holiday dinner or simply craving a comforting treat, this cake is sure to impress. Its moist texture and balanced sweetness make it a crowd-pleaser every time.
Why You’ll Love This Recipe
- Moist & Tender: Thanks to the pumpkin puree and oil, each bite is rich and soft.
- Simple to Make: No fancy tools needed—just mix, pour, bake, and frost!
- Perfect for Every Occasion: Ideal for a casual family dinner, a Thanksgiving feast, or even a Halloween treat table.
- Creamy & Tangy Frosting: The cream cheese frosting adds a luscious finish to the warmly spiced cake.
Ingredients
For the Cake:
- 2 1/4 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp fine sea salt
- 1 (15-ounce) can pure pumpkin puree
For the Frosting:
- 4 oz softened cream cheese
- 1 tbsp unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (optional for consistency)
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1/4 tsp pumpkin pie spice (optional)
Step-by-Step Instructions
Step-by-Step:
- Preheat Oven to 350°F. Grease a 9×13-inch cake pan.
- In a large bowl, whisk together sugar and oil.
- Beat in eggs one at a time, then add vanilla.
- Combine dry ingredients: flour, baking powder, soda, pumpkin spice, and salt.
- Add dry mix to wet, alternating with pumpkin puree. Mix until just combined.
- Pour batter into the pan, smooth the top.
- Bake 30–35 minutes. Check with a toothpick.
- Cool completely before frosting.
For the Frosting:
- Beat cream cheese and butter until fluffy.
- Add sifted powdered sugar and mix.
- Stir in vanilla. Add milk for thinner consistency.
- Frost the cake and sprinkle with pumpkin spice if desired.
🧁 Why This is the Best Pumpkin Sheet Cake with Cream Cheese Frosting
Using pure pumpkin puree—not pumpkin pie filling—ensures the flavor is balanced and fresh. The oil-based batter keeps the cake incredibly moist, even after a few days in the fridge.
Plus, that cream cheese frosting? It’s tangy, creamy, and brings the whole dessert together beautifully.
Expert Tips for Success
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Use Pure Pumpkin Puree: Ensure you’re using pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels.
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Measure Flour Accurately: Spoon flour into your measuring cup and level it off to avoid a dense cake.
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Oil for Moisture: Using oil instead of butter keeps the cake moist and tender, even after refrigeration.
Storage and Freezing
Storing
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Refrigerator: Store the frosted cake in an airtight container in the refrigerator for up to 3 days.
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Room Temperature: If unfrosted, the cake can be stored at room temperature in an airtight container for up to 2 days.
Freezing the Cake
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Unfrosted Cake: Wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
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Frosted Cake: Place the cake in the freezer, uncovered, until the frosting firms up. Then wrap it tightly with plastic wrap and foil. Store for up to 1 month. Let it thaw in the fridge overnight, then bring it to room temperature before serving.
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Single Servings: Cut the cake into individual pieces and place them on a baking sheet. Freeze until firm, then transfer to zip-top freezer bags. Perfect for quick treats!
🍽️ Serving Suggestions
This pumpkin sheet cake is a showstopper on its own but shines even brighter when served alongside warm beverages like a pumpkin spice latte or a steaming mug of chai. You can also add a sprinkle of chopped walnuts or pecans on top for extra crunch and flavor.
Looking to pair it with other seasonal treats? Try serving it with:
❓ Frequently Asked Questions
Can I substitute homemade pumpkin puree?
Yes! Use about 2 cups of homemade pumpkin puree to replace a 15-ounce can. Homemade versions may have more water, so drain excess moisture if needed for the right consistency.
Can I make this into a layer cake?
Absolutely. Divide the batter evenly between two or three greased 8-inch or 9-inch round cake pans. Bake for 20–30 minutes and double the frosting for ample coverage.
Can I replace vegetable oil with another oil?
Yes! Avocado oil, grapeseed oil, or melted coconut oil are great alternatives that won’t affect the texture or taste negatively.
🍁 Internal Links to Fall Favorites
Love fall flavors? Don’t miss these delicious recipes:
These are all perfect for cozy baking days and complement your pumpkin sheet cake beautifully!
✨ Final Thoughts
This pumpkin sheet cake with cream cheese frosting captures everything we love about fall—comfort, flavor, and simplicity. It’s the kind of dessert that doesn’t need bells and whistles because every bite is packed with nostalgic warmth and creamy goodness.
It’s also incredibly flexible: bake it for a Thanksgiving feast, a potluck, or just because it’s Tuesday and you need a slice of cozy joy.
So fire up your oven, gather those aromatic spices, and whip up a dessert that will leave everyone asking for seconds (and the recipe).